kalettes photo

May we have a drum roll, please!  Introducing this fall’s newest arrival in the cruciferous family…kalettes!  A cross between kale and brussels sprouts, the flavor of kalettes is not quite as strong-tasting as brussels sprouts, and the leaves are more tender than kale.  This should come as a relief to those of us who’ve been massaging kale leaves prior to eating them for many moons.   One and a half cups of this delectable green provides us with more than one day’s worth of vitamin K, forty percent of a daily dose of vitamin C, and approximately ten percent each of a day’s worth of calcium and vitamin B-6.

Not to worry.   These new greens are not genetically modified organisms in the laboratory sense.  The British company Tozer Seeds produced these little cabbage heads the old fashioned way, spending 15 years of cross-planting kale and sprout varieties that has given us a vegetable that resembles kale in the body of a brussels sprout.  The UK has been enjoying kalettes since 2010, but refer to them as “flower sprouts” instead.

More good news is that kalettes are a versatile vegetable and can be sautéed, roasted, grilled, or eaten raw.  Today, we’re providing you with a recipe of a roasted version with beets and walnuts from the roasted kalettes with beets – Ocean Mist Farms.    For more information, check out http://www.kalettes.com/.   For those of you who are not big veggie eaters, we hope this new addition to the green, leafy food family will entice you to try them.  Kalettes are available or coming soon at Whole Foods and Trader Joe’s, as well as other grocery stores near you.

Roasted Kalettes with Beets 

Ingredients:

6 ozs.  KalettesTM

1 (8 oz.) package prepared fresh beets, quartered

1/3 cup walnuts, coarsely chopped

2 tablespoons olive oil

¼ cup blue cheese, crumbled (or vegan version of cheese)

Directions: 

Heat oven to 425 F.  On a rimmed baking sheet, add Kalettes, beets and walnuts.  Drizzle with 2 tablespoons olive oil.  Toss to coat.  Roast in oven for 10-15 minutes until Kalettes are tender.  Remove from oven and sprinkle with blue cheese.  Season with salt and pepper and serve warm.

 

photo from http://modernfarmer.com/2014/05/make-worlds-trendiest-vegetable/

photo from http://www.oceanmist.com/recipes/roasted-kalettes-beets/